In this intensive two-hour workshop, we explore the fascinating journey from green bean to cup. Participants will have the opportunity to understand the critical variables of roasting - from heat transfer to the chemical transformations that define aroma and flavour.

The experience extends to the tasting table, where we apply the methodology of the cupping to validate the decisions made during roasting. You will learn how to identify sensory profiles and assess the quality of coffee through the senses, combining the technical rigour of the machine with the art of tasting.

It's the ideal session for those looking for a solid, practical basis on how to maximise the potential of each grain.